Analysis of nutrient and antinutrient content of underutilized green leafy vegetables

Analysis of chemical composition of 13 locally available underutilized green leafy vegetables (GLV) was the objective of this study. Moisture, ash and ether extract of the greens were in the range of 73-95 g/100 g, 0.77-3.54 g/100 g and 0.2-0.9 g/100 g, respectively. Four GLV had high iron content (13.15-17.72 mg/100 g) while the rest had lower levels (2.62-9.86 mg/100 g). Calcium content varied largely between the greens ranging from 41 mg/100 g in Polygala erioptera to 506 mg/100 g in Digera arvensis, whereas phosphorous ranged from 16 to 63 mg/100 g. Ascorbic acid was higher in Delonix elata (295 mg/100 g) and Polygala erioptera (85 mg/100 g) and lower in others (3-46 mg/100 g). Thiamine was found to be less than 0.1 mg/100 g in six greens and 0.1-0.33 mg/100 g in others. Total carotene content ranged between 10 and 35 mg/100 g in all with exceptionally high amount in Cocculus hirsutus (67 mg/100 g) and Delonix elata (60 mg/100 g). β-carotene was 13-25% of total carotene in all greens. Oxalate content was below 100 mg/100 g in five greens and less than 1400 mg/100 g in the remaining GLV. Tannin content ranged between 61 and 205 mg/100 g in all GLV with the exception of Coleus aromaticus (15 mg/100 g) and Delonix elata (1330 mg/100 g).